Frosty Pineapple Pie

Serves: 7
Total Calories: 235


1 (8-ounce) can crushed pineapple
1 (3-ounce) package lemon gelatin mix
1 cup sugar
1 cup whipping cream
1 tablespoon lemon juice
(9-inch) graham cracker crust
Garnish pineapple chunks, fresh mint


In a saucepan over medium heat, bring pineapple and its juice to a boil. Stir in lemon gelatin and sugar until dissolved. Cool just until almost jelled but still slightly syrupy; set aside. Beat together whipping cream and lemon juice until stiff peaks form; carefully fold into pineapple mixture. Pour into pie crust. Chill for several hours or overnight before serving. Garnish with pineapple chunks and fresh mint.

Tip: Pop a new powder puff into the flour canister…so handy for dusting the countertop before rolling out dough for cookies or pie crust.

Nutritional Facts:

Serves: 7
Total Calories: 235
Calories from Fat: 114

This Frosty Pineapple Pie recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

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